Powow Kolsch version 2 
All Grain Recipe
Submitted By: sawx75 (Shared)
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| Brewer: Jonathan Berecz | |
| Batch Size: 5.10 gal | Style: Kölsch ( 6C) |
| Boil Size: 8.00 gal | Style Guide: BJCP 2008 |
| Color: 4.3 SRM | Equipment: 10 Gal pot for BIAB |
| Bitterness: 27.6 IBUs | Boil Time: 60 min |
| Est OG: 1.048 (11.9° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Koelsch (Kolsch), Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.05 gal |
Boston, MA |
Water |
1 |
| 6 lbs 12.95 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 2 lbs 0.28 oz |
Kolsch Malt German (4.5 SRM) |
Grain |
3 |
| 6.88 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
| 0.89 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
5 |
| 0.45 oz |
Hallertauer [4.8%] - Boil 45 min |
Hops |
6 |
| 1.0 pkgs |
Kolsch Yeast (Wyeast Labs #2565) |
Yeast |
7 |
Taste Notes
Primary fermentation should take 10-14 days (if fermented at the recomended temp, warmer temps will ferment faster), then do a nice diacetyl rest @ 68 degrees for 2-3 days, rack, then lower the temp by 2 degrees or so a day until you reach 30-32 degrees. let sit for 4-6 weeks @ 30-32 degrees. bottle or keg and enjoy! you don't have to follow that exactly, but that's usually the schedule (for lagers too!). results in a clean, crisp kolsch.This Recipe Has Not Been Rated
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